Vegetable Vinaigrette Marinade

• 14 cup red wine
• 14 cup balsamic vinegar
• 2 tablespoons olive oil
• 4 bay leaves
• 12 onion
• 4 garlic cloves
• 1 carrot
• 1 stalk celery
• 1 handful parsley

1. Puree all ingredients in a blender.
2. Add all but 1/2 cup of the puree to your meat and let marinade for at least 4 hours.
3. Grill the meat, then place in a foil pouch and add remaining reserved puree.
4. Let sit for 5-10 min.

red wine, balsamic vinegar, olive oil, bay leaves, onion, garlic, carrot, celery, handful parsley

Taken from www.food.com/recipe/vegetable-vinaigrette-marinade-411976 (may not work)